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Whats the best way to make deer vinison into jerky?? |
Whats the best way to make deer vinison into jerky?? 2 pounds venison 1/4 cup soy sauce 1 tablespoon Worcestershire sauce 1/2 teaspoon onion powder (you may also substitute a finely diced onion for the onion powder) 1/4 teaspoon course ground black pepper 1/4 teaspoon garlic powder 1 teaspoon hickory salt. 1/2 tablespoon liquid smoke (optional) Instructions First step in preparation is to either have the butcher or if you choose to do so; slice at least two pounds of deer venison into roughly 1/8 to _ inch strips, _ to 1 inch in width. No particular cut of the deer is required for this process but whatever part is used for burger you can use for jerky. If you are not sure you can contact your local butcher and he should be able to advise you. Combine the listed ingredients from above into a large mixing bowl less the deer venison. Mix thoroughly until all ingredients have dissolved. Once the sauce is to desired consistency, you can now add the jerky strips. Gently fold jerky strips in a circular fashion until the jerky strips are thoroughly covered. Cover bowl let stand 24 hours stirring mixture every 2 to 3 hours. Heat oven to 200 degrees, place jerky strips onto a cookie sheet with aluminum foil. Place jerky strips onto cookie sheet. Place into oven with door slightly cracked (no more than 3 inches) leave to dry for 6 to 9 hours checking on strips and turning periodically. Jerky is done when still pliable but dry all the way through. Store in a zip lock bag partially closed. That sounds like a very good recipe, and an excellent option with no special equipment, but I have friends that have those food dehydrators that swear that's the best. I don't know personally, but if you really want to experiment to achieve the best result, you probably should consider that option. I saw one of those dehydrators for about 30 bucks at Home Depot, so it would require a bit of an investment. But you probably know somebody who owns one that would let you borrow it so you could experiment and find out which method you prefer before making the investment. ive purchased some really good marinades for jerky at /bass pro shop/ however if you dont have one in town, try my classic;1lb thinly sliced meat;1/2 cup soy sauce;1/2 cup honey.........plus 2tbsp of cayenne powder and 2tbsp freshly minced garlic.......marinade overnight,then smoke (in a smoker) for 3-6 hrs til dry......tada To answer your question directly... that's impossible... there are just too many ways to make jerky and the best way for you... only you can decide. But here is some more food for thought so you can experiment on your own. First of all, for me, using marinades for jerky is something totally new for me. I think I learned from the old pioneers who didn't have such things at their disposal, they cut the meat, salted and peppered it, hung it on a string and let it dry in the sun. They might have had the luxury of putting it in a smoke house for a day to get a smoked flavor. Now lets move into the 21st century. After many deers worth of jerky experimentation. I have modified the spices beyond salt and pepper. Keep in mind, the salt was used to extract the water from the meat, the pepper was used to keep the flies away until it dried. I think the fact that these spices added flavor was secondary. I have added brown sugar as a curing agent along with the salt. I have also used paprika, chilli powder, cinnamon and anything else my palet desires. You cut the meat as others have described, Put the meat in a cake pan and add the dry spices untill all the surface has been covered. I then string the meat using a large carpet needle and cotton twine. Hang it in a smoker or just outside on the clothes line. If you hang it inside, you will have to put newspapers or something under it to catch the juices that will drip for a few hours. After the juices have stopped dripping, I usualy bring it inside. Within a couple of days the jerky will be dry to eat.(I usually start sampling after about 6 hours) More recently I have been introduced to the dehydrater method. I will usually use the backstraps for this. Basically cut the straps like fillet steaks... but 1/8 to 1/4 inch thick. As thin as possible is the rule I use. I use the dry spices as described earlier, place the spiced slices on the trays and let em cook. Mine has taken about 6 hours in the dehydrater. The thickness of the cuts will determing how long it actually takes. Lastly, my wife not being fond of large doses of spices, we tried a new thing with the dehydrater. She went out to the garden and collected a bunch of herbs, basil, rosemary, thyme etc. We minced them, added some sea salt and coated the meat with the mixture, and dehydrated them. Not spicey enough for me, but definately a new twist on jerky. A few words about meat selection. It is true than any part of the deer can be used for jerky. But in my experience, God did not intend for all meat to be used for jerky. Some parts are all jerk... you could chew on them for a few days. Other parts make a good substitute for dental floss. So I stick to using the backstraps and sometimes the large solid massive muscles in the hindquarters. I hope this will start you on your way... happy jerking!!! add some brown sugar to Williams jerky and that would be the boom |
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